In this creamy lentil soup, powerhouse veggies like butternut squash and kale are spiced with smoky cumin, bright turmeric and fresh cilantro for a sneakily cleansing, detoxifying boost that will fill you up without filling you out.

Author: Jaenell

Serves: 8-10

Ingredients

for the instant pot

2 Tbsp olive oil

1 onion, chopped

4-5 cloves garlic, minced

2 cups carrots, peeled and chopped

2 cups celery, chopped

2 cups butternut squash, peeled and cubed (i used frozen)

1-2 teaspoons salt, to taste

2 tsp ground cumin

1 tsp turmeric

1 bay leaf

14.5 oz fire roasted tomatoes

1½ cups green lentils

8 cups vegetable or chicken broth

add at the end

2-3 cups kale, stems removed, chopped

1 cup cilantro, chopped

¼ cup olive oil

Juice of ½ a lemon

A few spoons of plain yogurt or shredded cheese for topping

Instructions

instant pot:

Saute onion and garlic in the Instant Pot in 2 tablespoons oil until fragrant and tender, about 2-3 minutes. Add the veggies, spices and salt. Saute 4-5 more minutes. Add the tomatoes and stock, scraping up any browned bits. Add the lentils, stir and cover, setting the Instant pot to Pressure Cook on Normal for 12 minutes. Quick release.

crock pot:

Cook onion and veggies on stovetop until fragrant. Add with rest of ingredients to crock pot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

stove top:

Follow the Instant Pot instructions, in a soup pot over medium heat. Simmer on low for 20-25 minutes.

at the end:

Blend 2-3 cups of soup with the olive oil. Add back to the pot. Stir in the kale, cilantro, and lemon juice. Serve topped with yogurt if you'd like!

Recipe by Another Root at http://www.anotherroot.com/soul-warming-detox-lentil-soup/